CoReMA

Cooking Recipes of the Middle Ages

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  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Chicken parts in chicken offal crust, boiled

ein guots essenn von huenren

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 004rRecipe Nr. 31 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.57, so1.31Shared ingredients: so1.31

Categories:

Main ingredient: -Preparation: -Type: -

der ein guots essenn von huenren machen will der tuo nu Also wenn die woll vnd recht gesoten Sin [4v] So zerleg si in vier teill Nim das braettig vnd hack es vnd stos woll in einem muersing Also nim hoepte kragenn vnd alles ingerewsch das hack vnd stos damit Nim eier paeterling vnd tzwirn ein loefel fol wis mels das schuet darann mit wasser oder mit win gilbt mit fSaffran So das alles wol gestossen ist so tue es us vnd nim die andern geleider der huenner vnd beschlach si mit gestossnem teig vmb vnd vmb yedas stueck gelich Als kuchen netz die hend in win strichs wol zuo vmb vnd vmb Legs in die Altenn huenerbrue in ein witenn haffenn das ouh die selbig brue dar ueber gang vnd las es ouch also siedenn Auch wis das die altenn fassenn huener guott dar zuo sind So es nu gesotten ist so mach die brue mit saffrann ab mit gewurtz vnd saltz strew petterling darueber klein gehacktenn vnd richt es an Wiltu daz besser habenn so nim figenn vnd winber in daz geheck kum zuo brueffen vnd wie klein die gelider sin So sol man doch yedas besunder vmb schlachenn vnd in legenn Ein sollich gehecke onn mel macht man zuo guoten huennern fuellin machen




So1 - "Solothurn, Zentralbibliothek, Cod. S 490"